What’s better than a light, fresh spring salad? A light, fresh spring salad with a ton of toasted bread soaked in dressing, obviously! The panzanella salad originates in Italy and is said to date back to the 16th century. I know nothing of history. But what I do know is that I love a good crouton salad.
This salad is composed of fresh spring veggies that you can find in farmer’s markets this time of year. It really showcases the vegetables. Be sure to buy local and organic when possible. If you can’t, just be sure to find the best quality veggies near you! It really makes a world of a difference.
The salad is dressed really lightly with a dill-mustard vinaigrette, which brightens and accents the asparagus, favas, grilled scallions and radishes so well. I’ve used pumpernickel bread in the recipe to add a deeper flavour to the overall salad and pea shoots for a subtle earthy sweetness. You can always substitute those out for whatever bread and tender greens you can find! It’s so refreshing and versatile!
FIND MY RECIPE FOR THIS HERE ON FOODNETWORK.CA!